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Use this recipe when making our Semifreddo Profiteroles.

Martha Stewart Living, July 2004

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Yield:
Makes about 1 cup
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Ingredients

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Directions

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  • Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth.

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Cook's Notes

If not using sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

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